Introduction

The Honeycrisp Apple and Feta Salad is a vibrant and refreshing dish that perfectly balances sweet, tart, and savory flavors. Featuring crisp apples, creamy feta, and crunchy nuts tossed in a tangy honey mustard vinaigrette, it’s ideal for a light meal or a colorful side.

A white bowl filled with fresh salad showing a base layer of green arugula leaves, topped with a second layer of roasted Brussels sprouts that have a golden-brown color and slight char marks. Around the sides, there are thin slices of red apple with crisp, shiny red skin and white flesh, arranged in a fan shape. Scattered on top are small white crumbles of feta cheese and thin purple rings of red onion. Small sunflower seeds are sprinkled evenly across the salad, adding texture. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed greens (arugula, spinach, or spring mix)
2 Honeycrisp apples, thinly sliced
½ cup (75g) crumbled feta cheese
⅓ cup (40g) toasted walnuts or pecans
¼ cup (40g) dried cranberries or pomegranate seeds
¼ cup thinly sliced red onion (optional)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Instructions

Step 1: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning if needed.
Step 2: In a large salad bowl, combine mixed greens, sliced Honeycrisp apples, crumbled feta, toasted walnuts or pecans, dried cranberries or pomegranate seeds, and red onion if using.
Step 3: Just before serving, drizzle the honey mustard vinaigrette over the salad and toss gently to coat all ingredients evenly.
Step 4: Serve immediately as a bright and tasty side dish or a light main course.

Tips & Variations

Add grilled chicken, shrimp, or chickpeas for a more filling salad.
Swap feta for goat cheese or blue cheese to change the flavor profile.
Use maple syrup in the dressing or add sliced grapes or pear to boost sweetness.
For extra crunch, try candied nuts or sprinkle sunflower or pumpkin seeds on top.

Storage

Store the salad ingredients separately for best freshness. Keep the greens, apple slices (tossed with a little lemon juice to prevent browning), and toppings in airtight containers in the refrigerator for up to 2 days. The honey mustard vinaigrette can be stored in the fridge in a sealed jar for up to one week; shake well before using. This salad is best served fresh and is not recommended for freezing.

How to Serve

A white bowl filled with a fresh salad is placed on a white marbled surface. The salad has three main layers: at the bottom, there is a bed of green arugula leaves with a soft, leafy texture. On top of this, there are slices of red apple, arranged in thin, curved layers on two sides of the bowl, showing their smooth, shiny skin with white and red stripes. In the middle and throughout, roasted Brussels sprouts are scattered, showing a golden-brown, crispy exterior with slight dark spots. Small white crumbles of cheese and a few dark pumpkin seeds are spread evenly over the salad, adding texture and contrast in color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make it ahead of time?

Yes! Prepare all ingredients and keep them separate until ready to serve. Assemble and dress the salad just before eating to maintain freshness and texture.

What apples can I use instead of Honeycrisp?

Fuji, Pink Lady, or Gala apples are great alternatives. Choose any crisp, sweet-tart apple variety to preserve the salad’s flavor and crunch.

Honeycrisp Apple and Feta Salad Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

A refreshing Honeycrisp Apple and Feta Salad combining crisp apples, creamy feta cheese, toasted nuts, and dried cranberries with a tangy honey mustard vinaigrette. This vibrant salad balances sweet, tart, and savory flavors and is perfect as a light main dish or a festive side.

Author: Dana
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Salad:

4 cups mixed greens (arugula, spinach, or spring mix)
2 Honeycrisp apples, thinly sliced
½ cup (75g) crumbled feta cheese
⅓ cup (40g) toasted walnuts or pecans
¼ cup (40g) dried cranberries or pomegranate seeds
¼ cup thinly sliced red onion (optional)

For the Honey Mustard Vinaigrette:

3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Instructions

Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.
Assemble the Salad: In a large salad bowl, layer the mixed greens, thinly sliced Honeycrisp apples, crumbled feta cheese, toasted nuts, dried cranberries (or pomegranate seeds), and red onion if using.
Dress and Toss: Just before serving, drizzle the honey mustard vinaigrette over the salad and toss gently to combine all ingredients evenly without bruising the greens or apples.
Serve and Enjoy: Serve the salad immediately as a vibrant side dish or a light, refreshing main course, garnished if desired with fresh herbs like mint or basil for extra flavor and presentation.

Notes

For more protein, add grilled chicken, turkey, shrimp, or chickpeas.
Try swapping feta with goat cheese or blue cheese for a different taste.
Enhance sweetness by replacing honey with maple syrup or adding fruits like sliced grapes or pear.
Increase crunchiness with candied nuts or sprinkle with sunflower or pumpkin seeds.
Store components separately in the refrigerator for up to 2 days; dress just before serving.
The dressing can be kept in a sealed jar refrigerated for up to one week; shake well before using.
Freezing this salad is not recommended as it affects freshness and texture.

Keywords: Honeycrisp apple salad, feta cheese salad, honey mustard vinaigrette, healthy salad, autumn salad, mixed greens, toasted nuts salad